Here’s an easy, tart-sweet fruit salad that will win kudos at a weekend brunch or anytime as a refreshing, healthy dessert or snack. Thank you to Joyce and Lucy from Sweet Annie’s Farm, near Fresno, California, for the ripe kiwifruit (find their fruit, veggies, and eggs in the San Francisco Bay Area on Saturdays at Sunnyvale’s farmers’ market and Sundays at Mountain View’s farmers’ market).
- fresh lime juice
- unsweetened shredded coconut (optional)
- Trim away the top and bottom of the pineapple. With a sharp knife, peel the skin from top to bottom following the curve of the pineapple. Cut the pineapple into bite-size pieces and put in a large bowl, reserving any extra in a covered container in the refrigerator for another purpose.
- Peel the kiwi and core the apple. Cut into bite-size pieces and add to the bowl. Stir in the raisins and sprinkle with lime juice.
- Let the fruit salad sit for 15 minutes before serving to allow the raisins to plump up. Sprinkle with coconut and serve.